Our Rice Flatbread recipe is quick and delicious, a great gluten free hit. Make enough for everyone, because you won’t have leftovers! This is 100% gluten free and takes about 10 minutes to make. Suitable through Stage IV on Feast Without Yeast Diet, from Extraordinary Foods for the Everyday Kitchen. We make this all the time.
See our “How To” Video at the left, and follow along.
This recipe is based on proportions. You can double or triple the recipe for the results you want:
1 c. rice flour (mixed brown and white)
1/2 tsp. sea salt
1/3 c. expeller-pressed safflower oil
water to get desired consistency
expeller-pressed safflower oil for frying.
(The Original Recipe uses the following proportions:
- 1/2 c. brown rice flour
- 1/2 c. white rice flour
- 1 tsp. sea salt
- 3 T. expeller-pressed safflower oil
- 1/2 to 3/4 c. water)
Start with equal parts of White Rice Flour and Brown Rice Flour.
Mix in about 1/2 tsp sea salt for every cup of flour you use
Then mix in about 1/3 c. of expeller-pressed safflower oil for every cup of rice flour you use. your mixture should be crumbly
Then slowly mix in enough water to make a thick batter, about the consistency of cookie dough.
Meanwhile, heat sufficient expeller-pressed safflower oil in a pan to coat the pan to a depth of about 1/8 inch. use a small pan so you don’t waste a lot of oil.
When the oil is hot, meaning that when you put in a piece of your rice flour dough it sizzles, start cooking the rice flatbreads.
Take a heaping tablespoon full of dough. Form a rough ball with the dough, then press it out. It should be pressed out to about the size of your palms and should be about 1/4 inch thick. Place the dough in the hot oil. Repeat with other pieces of dough. Don’t put too many in at once, being sure to leave enough space between the rounds. Cook on one side until golden brown. Flip over, cook on the other side. Remove from the pan and place on a place or serving dish. Repeat until all flatbreads are made. Serve!